Origin Green Sustainability Programme
OG verified
OG verified
With that in mind, a new purpose-built facility was constructed, containing one of the most modern and technically efficient pork processing plants in Europe.
The current workforce stands at 298 and has a capacity to slaughter 10,800 pigs per week in one shift pattern. The operation consists of slaughtering, primal cutting, de-boning, trimming, curing, packing and freezing.
All pigs are from Bord Bia approved herds in the Republic of Ireland.
Boneless Pork & Bacon Cuts
Bone In Pork & Bacon Cuts
Carcasses
Pork Steak
Rind
Bacon
Lean Meat
Bellies
Legs
Shoulders
Loins

Blas na hEireann
Innovative products for retail and food solutions for Foodservice including Hog House Pinchos - powerful bites of protein with a huge flavour hit, spicy Pizza toppings and bacon. BBQ rubs sold direct to consumer and retail
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The production of Irish pork and bacon.
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Africa, Asia, Europe, Ireland, Oceania